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Balsamic mushrooms and onions in a white bowl.

Balsamic Mushrooms and Onions

With just 5 ingredients and 10 minutes, whip up Balsamic Mushrooms and Onions. This easy mushroom recipe is ideal as a topping for steak and chicken, or dive in or an easy side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings (1/2 cup each)
Calories 124kcal



  • In a medium skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, and 1/4 teaspoon salt and stir to combine.
  • Reduce heat to medium, cover, and cook until liquid is released from mushrooms, about 5 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 5 minutes longer.
  • Stir in balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through, about 2 minutes.


  1. White button mushrooms: I call for the classic, and what I think is the mildest and most family-friendly of the umami-boosting mushrooms, white button. See the FAQ section for more options.
  2. Onion: You'll want half of a medium onion, thinly sliced, which is equal to about 1 cup loosely filled. For slightly milder onion flavor, try shallots.
  3. Yield: This Balsamic Mushrooms and Onions recipe makes about 2 cups, enough for four 1/2-cup servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5cup | Calories: 124kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 750mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0.3IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg